Roasted Tofu & Broccoli with Peanut-Curry Sauce

Modified this quote a bit to improve flavor and texture. First, after pressing tofu, marinade it in tamari, garlic, rice vinegar, ginger, salt & white pepper for about 10 minutes, then lightly dusted with cornstarch to add flavor and crispness. Baked with olive oil instead of sesame oil given the heat level, but drizzled sesame oil over finished dishes at end. For the sauce, doubled red curry and added ginger and red pepper flakes. Didn't have peanut butter so used tahini instead. Turned out quite delicious.